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Sunday, 21-May-2006 13:02 Email | Share | Bookmark
Homemade Croissants

 
 
 
I was going tru K.Rossya's fp when I saw her chicken sandwich which suddenly gave me a craving for croissants. Though I never thought that I would actually MAKE my own croissants.. I went to the net and browsed for some good homemade croissants recipes and then I came across this website-> The Fresh Loaf

A website about sharing knowledge on how to bake bread with home-tested recipes. I found the croissants recipe here, and decided to give it a go. There are step-by-step pictures on how to make the dough, with carefully written instructions on how to make great home baked croissants.



So, here is the recipe:

Ingredients:

200 g unsalted butter, softened
2 tablespoons flour

Dough:
2 cups all-purpose unbleached flour
1/2 cup cake flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon instant yeast (or 1/2 packet instant or active dry yeast)
1 cup very warm milk (120-130 degrees)

Glaze:

1 egg plus 1 egg yoke and a pinch of salt

How to make:

Flattening the butter
1. Roll out 2 sheets of aluminium foil sized of an A4 paper and place 1 sheet on top of your work surface. Sprinkle flour evenly and place butter in the middle.
2. Dust rolling pin with flour and press the butter to make a cross and slowly roll out the butter to slightly flatten it down.
3. Fold aluminium foil into thirds ( macam buat dough apple pie ) wrap the butter nicely with the other aluminium foil and roll to give it and even thickness. Place in fridge for at least an half hour.

Mixing the dough
1. Combine the flours and salt in a large bowl. Combine the warm milk, sugar, and yeast.
2. Make a well in the flour, pour in wet ingredients, and stir them into the flour. Add additional flour or water as neccessary to make a soft dough (it will stiffen when chilled).
3. Kneaded for 5 minutes or so to prevent the dough from toughening up. Chill it in the refrigerator for at least an hour.

Adding the butter the dough
1. Take out both butter and dough from the fridge and let it stand in room temp for about 5 minutes. Dough should be thoroughly chilled and butter should be stiff but not stiff enough to crack when rolled later ( Part ni yg tricky sikit: The butter should be cool, not greasy BUT not rock-hard )
2. Stretch dough into a large square and place butter diagonally. Fold sides to wrap butter. Make sure that the sides are nicely covered and pressed.
3. Turn over the dough and roll it into a a long rectangle. Again, fold in thirds ( macam buat dough pie ), turn over and repeat the process again. REMEMBER, if the dough starts to get a bit warm, and you can feel the butter starting to melt, put it in the fridge for 10 minutes and continue to roll-fold the dough.
4. Wrap the package of dough in a cloth that has been soaked in cold water and wrung dry overnight.


Slicing and glazing
1. The next morning, roll the dough into a large rectangle.Make sure that the dough is rolled out thinly, about 0.5cm. Cut the dough into triangles and roll from bottom to top, sealing the tip under the center and slightly stretch and curve the ends to make the crescent shape.


2. Leave to proof for 1-2 hours and just as the dough has doubled it size, glaze the top of the croissants gently, with the egg wash.
3. Bake at 200degress C for 20-25 minutes. Be sure to watch carefully or you might get burnt croissants instead!



Making croissants is quite a hassle, but the outcome is extremely satisfying. It really makes you feel that all of your hard work was really worth it. And even better, croissants freeze well too. You can just reheat it, and it's as good as if it was just from the oven

Croissants goes with practically anything Tuna, chicken salad, green veggies, kari ayam.. I have my stock of croissants enough to last for a week or so, so..no rice, it's gonna be bread all the way~

Quote:
Mama >> tak sampai seminggu dah habes pon roti nye mama ..last2 kena makan nasik gak
K.Liza >> try la K.Liza..saya pon suke benor ngan croissants ni..best kalu buat tuna sandwhich..nyum..nyum..
Rossya >> Tunggu balik msia la K.Rossya..mmg ada cita2 nak bukak kedai pon
oshin >> heheh...bleh aje kak. Masak mane ade kalah chef..kalu kalah chef, takjadik engineer la saya
K.Tini >> tp cam best lagi Delifrance punyer jer..
Takteh >> haa...tayah ler tunggu kawen..skrg pon bleh buat aper
Azeemah >> nak pos bleh azeemah..tp kalu sampai msia dah basi tak jamin la yer..hihih
aisyacan >> aaa..nak copy cenggane tu? bleh jer..sbb saya pon bukannye buat resepi sendiri pon..byk cilok orgnye pastu tukor sket
Yusoff~Yana~Azhad >> itula K.Yana...aduhaii...bile lah bleh balik msia?
Phalinn >> waahhh...croissant kat paris mesti double,triple sedapnyer ..aiyoo..teringin nak gi..nak rasa croissants french-made punyer
jemster >> hihihi...iklan org amateur tu namanye jemster tula, balik jom gi Delifrance


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